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Everything but the Kitchen Sink Soup (Beef Vegetable Soup)

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“This soup is SO good to have around on a cold, winter's day or just any time of the year. I tend to tripple the recipe so that my family and I can have this on hand in the freezer and eat it for quick lunches or dinners. Hope you enjoy it as much as we do.”
READY IN:
2hrs
SERVES:
12-16
UNITS:
US

Ingredients Nutrition

Directions

  1. Brown stew meat, onions, garlic and celery in a large pot.
  2. Once stew meat is browned, add red wine and deglaze bottom of pan.
  3. Add all other ingredients and bring to a boil, stir well.
  4. Cover and reduce heat to low, simmer for 1-2 hours until veggies are tender.
  5. Serve with sandwiches, crackers or rolls.

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